1. Cut the butter into thin strips and put the low-gluten flour in the basin.
2. Knead it with your hands until it looks like corn grits, then add pumpkin puree.
3. Knead the dough, cover tightly and let the refrigerator relax for more than one hour.
4. Peel and core the apple and cut into small pieces.
5. Heat a non-stick pan to medium-low heat and add butter.
6. Add apple cubes, sugar, and a little salt and stir fry.
7. Slowly fry until the apples are soft, turn off the heat and cool.
8. Take out the dough from the refrigerator, take a part and roll it out.
9.
On the pie plate, press a circle with your hand to make the dough more fit the pie plate.
10. Use a rolling pin to roll out a circle of excess dough.
11. Use a fork to pierce the bottom of the cake (ventilate to prevent bulging).
12. Pour in the cold apple filling and flatten it with a spoon.
13. Take another dough, roll it out, and use a spatula to cut into even strips.
14. Put all the vertical bars on the filling first, and then start placing the horizontal bars from the middle to both sides. Lift the vertical bars one by one, place the horizontal bars, and then put the vertical bars down. In the same way, another vertical bar is raised, the horizontal bar is placed, and the vertical bar is lowered. Edit all the bars in order into a grid. (Look at the picture to make it clearer). If the strips are not long enough, they can be stretched, and the noodles have good ductility.
15. After weaving the grid, use a rolling pin to roll out the extra circle.
16. The finished embryo.
17. When weaving the grid, preheat the oven at 200 degrees for more than 5 minutes, and brush the pie crust with egg wash.
18. Put the apple pie in the middle of the preheated oven at 200 degrees for 15 minutes.
19. Turn 180 degrees for about 20 minutes to see the coloring situation.
20. Apple pie with crispy crust and sweet and soft filling is out of the oven. . .
Tips:1. Don't knead the dough excessively to prevent tendons.
2. If you do not have time to bake the raw embryos, you can cover a basin (or plastic wrap) to prevent dry skin.
3. Please adjust the baking temperature and time flexibly.
4. There is no pumpkin puree, it can be replaced with water, the amount of water is a little less, and the dough is softer than dumpling dough.
